Tex Mex - with Prosciutto or Bacon and Olives
Adapted from the Best of Bridge, Mexicana Antipasto. I have used prosciutto and bacon in this dish, both are delicious. Tostito mild or medium salsa has 1 CHO/2 TBSP/30 grams. If using another brand check the carb count.
Ingredients
- 1 cup (230 gr) cream cheese (1 CHO/ TBSP) 16 CHO
- ½ cup (115 gr) sour cream (full fat - 1 CHO/TBSP) 8 CHO
- 4 slices (52 gr) prosciutto cooked and chopped or 3 thicker slices (52 gr) bacon cooked and chopped 0 CHO
- 10 – 12 medium (30 gr) green olives rinsed and finely diced 2 CHO
- 1.5 cups (395 gr) Tostito mild or medium salsa (1 CHO/2 TBSP) 12 CHO
- 2 cups grated cheese (155 gr) before grated 0 CHO
- Garnish with 5 – 6 green olives sliced and 4 -5 black olives 1 CHO each = 2 CHO
TOTAL CHO 40 CHO
- TOTAL WEIGHT 971GRAMS
- 40 CHO DIVIDED BY 793 GRAMS = .041 CHO/GRAM
- 1 TBSP = 16 GRAMS (16 GRAMS X .041 CHO/GRAM) .656 CHO/TBSP
- ¼ CUP = 4 TBSP (.656 CHO X 4) 2.62 CHO/1/4 CUP
- ¼ CUP = 64 GRAMS
Instructions
Prosciutto - Spray a small frying pan with Pam. Chop prosciutto and slowly sauté until almost crisp but not burned. Use 2 forks to stir around and break up the chunks of prosciutto. Cool on paper towel.
Bacon – Fry bacon in a pan until cooked but not crunchy or crispy. Remove to paper towel and dice.
Meanwhile, whisk cream cheese and sour cream until smooth. This is the first layer in a shallow dish.
Add prosciutto or bacon and chopped olives. Top with salsa and spread evenly. Add grated cheese.
Garnish with the additional green and black olives.
This tex mex can be made earlier in the day, and still tastes great the next day. Serve with taco chips and our favourite, chicken wings.
